Passover Mandel Bread

Mandel Bread is similar to biscotti; however, there is more shortening used. For the holiday of Passover, when raised dough is forbidden, and regular flour is not allowed, mandel bread is prepared from matzo cake meal and potato starch. This is a dairy recipe because I don't use any of the typical passover shortenings made from cottonseed oil - I just don't like the flavor or health implications. So we eat these at a dairy meal, particularly breakfast.


Yield: 48 pieces

Preheat oven to 350°F. Line three cookie sheets with parchment paper. Cream sugar and butter in a mixer. Add eggs, one at a time; beat well after each addition. Put cake meal, potato starch, and salt through a strainer. Add this cake meal mixture to the egg/sugar/butter mixture. Beat until the batter is uniform. Fold in the almonds and raisins. Make 3 3-inch logs on the cookie sheets. Sprinkle with the sugar/cinnamon mixture. Bake for 45 minutes. Remove to a cutting board and slice the logs in 3/4 inch slices. Place the pieces cut side up on the baking sheets and return to a 400°F. oven for about 8 minutes or until golden brown. Cool well before packing up. They will keep at room temperature for several weeks if you keep them in an airtight bag. Do not refrigerate.

Back to Ruth's Kitchen